Oxford Sausages.
TAKE a pound of young pork, fat and lean, without skin or gristle, a pound of lean veal, and a pound of beef-suet, chopped all fine together; put in half a pound of grated bread, half the peel of a lemon shred fine, a nutmeg grated, six sage-leaves washed and chopped very fine, a tea-spoonful of pepper, and two of salt, some thyme, savoury, and marjoram, shred fine. Mix all well together, and put it close down in a pan till you use it. Roll it out the size of a common sausage, and fry them in fresh butter of a fine brown, or broil them over a clear fire, and send them to table as hot as possible.